A silky, creamy cheesecake that requires no oven—just chill time. The filling is flavored with Oreo cookie pieces, all resting on a chocolatey Oreo crust. I love how effortless this dessert feels, yet it delivers on both taste and presentation.

No Bake Oreo Cheesecake

Why You’ll Love This Recipe

I adore this cheesecake because it’s incredibly simple to assemble—no baking, no fuss. It’s rich but airy, with both texture and flavor from the chunks of Oreo cookies. It’s ideal for warm days (or when I don’t feel like switching on the oven), and it always impresses guests.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the Crust

Oreo cookies (crushed)
Butter (melted)

For the Filling

Cream cheese (softened)
Powdered sugar
Vanilla extract
Heavy whipping cream (cold)
Crushed or chopped Oreo cookies

Directions

Prepare the crust
Crush the Oreo cookies (you can leave a few small chunks for texture) and mix with melted butter until the crumbs are fully moistened. Press the mixture firmly into the bottom (and optionally slightly up the sides) of a springform pan (or another suitable pan). Chill the crust in the freezer while you work on the filling.
Make the cheesecake filling
Beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue beating until light and fluffy.
Whip the cream
In a separate bowl, whip the cold heavy cream until it forms stiff peaks.
Combine
Gently fold the whipped cream into the cream cheese mixture. Then fold in the chopped Oreo pieces.
Assemble
Pour the filling over the chilled crust, smoothing the top. Cover the pan (plastic wrap or foil) and chill in the refrigerator for at least 5 hours, preferably overnight, until fully set.
Serve
Before serving, top with extra whipped cream and more crushed Oreos if desired.

Servings and Timing

This recipe yields about 12 slices (or servings)

Prep time (making crust + filling): ~ 30 minutes
Chilling time: ≥ 5 hours (overnight is ideal)

Variations

Triple chocolate version: Add cocoa powder to the filling or drizzle chocolate ganache on top.
Fruit twist: Fold in fresh berries or serve with berry compote.
Mint Oreo cheesecake: Use mint Oreos or add a drop of mint extract.
No-whip shortcut: Substitute a ready whipped topping (like Cool Whip) for the homemade whipped cream (reduce sugar accordingly).

Storage/Reheating

Storage: Keep the cheesecake covered in the fridge. It will stay good for up to 3–4 days.
Freezing: You can freeze the cheesecake (well wrapped) for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

What if my cheesecake doesn’t firm up?

If it’s too soft, it likely hasn’t chilled long enough or your whipped cream wasn’t whipped to stiff peaks. Be sure to chill at least 5 hours, or better overnight, and fold carefully to preserve structure.

Can I use low-fat cream cheese or light whipping cream?

Using full-fat versions gives a sturdier, creamier texture. Low-fat versions may yield a softer, more fragile cheesecake.

Do I have to use a springform pan?

No—while a springform pan is convenient for releasing the cheesecake, you can also use a regular pan lined with parchment paper or a removable-bottom pan.

Can I make this in smaller portions (e.g. cups)?

Yes, just scale down the ingredients proportionally and layer the crust and filling in small jars or dessert cups. Chill as usual until set.

Why do some recipes use granulated sugar instead of powdered sugar?

Powdered sugar dissolves more easily and helps maintain a smooth texture without grittiness. Granulated sugar can work, but you’ll want to ensure it’s well incorporated or dissolved.

Conclusion

I find this no bake Oreo cheesecake to be a perfect dessert when I want something decadent yet effortless. The contrast between the creamy filling and crunchy Oreo bits is delightful. Even though it requires patience (for chilling), the hands-on time is minimal. Let me know if you want a printable recipe card or measurements in grams or cups!